Gau Gee.

将肉饼，水栗子，酱油，葱，芝麻油，糖，姜，大蒜和盐在一个大碗中;用手彻底混合，直到刚刚结合。覆盖并冷藏2至12小时。

Line a large rimmed baking sheet with parchment paper. Whisk together egg and 1 1/2 tablespoons water in a small bowl. Place cornstarch in a shallow bowl. Working with 1 wonton wrapper at a time, place about 1 teaspoon pork filling on center of wrapper. Using a finger, trace 2 connected edges of the wrapper with some of the egg wash; fold the wrapper in half to form a triangle, pressing gently on filling to eliminate air pockets. Dust bottom of gau gee lightly with some of the cornstarch to prevent sticking; place on prepared baking sheet. Repeat process with remaining wrappers and filling. Cover and freeze at least 15 minutes.

Pour canola oil into a large Dutch oven to a depth of 1 1/2 inches. Heat over medium-high until a deep-fry thermometer registers 375°F. Working in 6 or 7 batches, add 6 gau gee to hot oil; fry, stirring occasionally, until golden brown, 1 minute and 30 seconds to 2 minutes. Drain gau gee on a plate lined with paper towels. Serve warm with spicy mayo dip. —Kiki Aranita, philadelphia